What's Baking: Cut-Out Sugar Cookies

Back in the day, cut-out sugar cookies were one of my favorite cookies to make. Aside from choosing which cookie cutter to use next, my favorite part of the cut-out cookie process was decorating the cookies before they went into the oven. In my mind, the more sprinkles, the more festive the cookies. Needless to say, I may have gone a little overboard with the decorations.

However, once they were out of the oven, although the cookies always looked delicious, they weren't really all that tasty. Enter in this cut-out sugar cookie recipe from The Kitchn. It's touted as the end-all, be-all cut-out sugar cookie recipe, and by gosh, I think they might be right! This is no bland sugar cookie my friends. Its flavor is a delicious melding of vanilla, almond, and lemon. Oof! So good! So deserving of all these exclamation points!

This past weekend I made a full batch that I shared with friends during a night of square dancing (as one does in the Northwoods), and today I made a second batch to send out to a few folks on my Santa list. This recipe is easily halved (use one whole egg; halve all the rest of the ingredients) and the cookies taste delicious decorated solely with sprinkles or with a little icing (and, um, a ton of sprinkles) on top. 

Cut-Out Sugar Cookies (printer-friendly version)
makes 2-3 dozen cookies, depending on cookie cutter size

1 cup (2 sticks) unsalted butter, softened
2 ounces cream cheese, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon zest
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

1. Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the egg, then beat in the vanilla extract, almond extract, and lemon zest. Scrape down the sides of the bowl as necessary.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in several small batches while stirring at low speed. Continue stirring until all of the flour is nearly incorporated. Then stir by hand to completely incorporate the flour.
3. Divide the dough into two equal portions. Pat one of the portions into a circle, then roll flat (1/4" or 1/8" thick) between two sheets of parchment paper. Repeat with the second portion of dough.
4. Refrigerate the rolled-out dough for at least one hour. The dough can be kept in the fridge for up to five days.
5. Preheat the oven to 350 degrees. Use cookie cutters to cut the dough into different shapes. Place the cut-out dough onto a baking sheet covered in parchment paper or a silpat.
6. Bake for 8-15 minutes (depending on cookie thickness). Remove the cookies from the oven once the edges are set and just beginning to turn gold in color. Let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
7. Ice the cookies (see recipe below) once the cookies are completely cool.

(from this recipe from The Kitchn)

Sugar Cookie Icing

For the border icing:
1 cup powdered sugar
1/2 teaspoon vanilla
2 – 2 1/2 tablespoons milk (I used 2 percent)

For the flood icing:
1 cup powdered sugar
1/2 teaspoon vanilla
2 1/2 – 3 tablespoons milk (I used 2 percent)

1. To make the border icing, stir together the powdered sugar, vanilla, and milk in a small bowl. The mixture should be fairly thick. Carefully pour and/or spoon the icing into a squeeze bottle. Set aside.
2. To make the flood icing, stir together the powdered sugar, vanilla, and milk in a second bowl. The mixture should be fairly thin. Carefully pour the icing into a second squeeze bottle. Set aside.
3. Use the border icing to trace the outline of each cookie. Allow the border icing to set slightly. Then fill in the interior with the flood icing, using the nose of the bottle to move the icing into the corners and edges.
4. The cookies should be allowed to dry for several hours before packing in an airtight container.

(from this recipe from The Kitchn)